Perusing for something to make, stumbled on this Mongolian Beef and Noodles.
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Philly roast pork sandwich with Aniheim peppers and provolone on a baguette. We really needed aged provolone but that is not available here.
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I’ve made this twice now, and this stuff is pretty good! It’s a recipe for Hillbilly Goulash that popped into my YouTube feed. Nothing too fancy, but some really good comfort food. It’s even better the next day. I’ll include the recipe for anyone interested.
Hillbilly Ghoulash
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
1 Pound medium ground beef
1 Small chopped onion
3 Cloves of chopped garlic
1 Small red bell pepper, chopped
1 Small Green bell pepper, chopped
1 Medium can of diced tomatoes
1 Can of tomato soup
1/2 Cup of Beef broth
2 Cups macaroni noodles
1 Tsp Salt
1 Tsp ground black pepper
1 1/2 Tsp Italian seasoning
1 Tbsp Worcestershire sauce
1 1/2 Cups of old cheddar cheese
Directions:
Place the beef into a pan over medium high heat. Break up and fry until browned. Push to one side and add in the onion, garlic, and bell peppers. Saute for a few minutes until the onion and garlic are fragrant. Mix together.
Pour in the tomatoes, soup, and beef broth. Season with salt, pepper, and Italian seasoning. Stir and allow to simmer for 10 minutes or so. Add in the noodles and cover. Simmer again for about 12 more minutes until the noodles are cooked. Sprinkle the cheese over the top and stir until well combined.
Serve and enjoy your Hillbilly Goulash!
Nutrition:
Calories 450kcal
Trans Fat 0.8g
Cholesterol 55mg
Sodium 1251mg
Last edited by Panhead John; March 9, 2025, 07:12 PM.Comment
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New one to me. Friend turned me on to Hudson Valley Duck Confit. Came precooked, vacpacked, frozen. I put it in the sous vide at 155° for about 45 minutes from frozen. Then seared it on the CI pan on the Napoleon side burner. Over-seared a few till I learned to flop faster. Oh boy that was yummy! Levtovers are gonna go into red curry with pineapple and tomato. My belly and palate is in heaven right now…..😁😂
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I took the leftover guacamole from breakfast and made a guacamole smashburger. That’s habanero salsa on the bottom bun (puréed roasted habaneros and garlic, salt, lime juice and water).
With roasted butternut squash and red beets! That was a damn good burger, I really liked that guac.
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My 11 year-old daughter Mia is watching cooking videos on YouTube (😍), mostly about Ramen variations. She learned about tteokbokki but the YouTuber she watched gave crappy instructions and was disappointed with her first effort. Today I prepped everything to make Gungmul Tteokbokki before I picked she and her brother up from school and we made an after-school snack together. It was awesome.
Last edited by hoovarmin; March 10, 2025, 02:27 PM.Comment
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Oxtails went down in price last time I was at Costco so I grabbed some. They are such a tasty, tender meat when braised. I usually serve this over polenta but went for mashed potatoes this time. The potatoes were a good alternative to the polenta.
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Saturday: quick cooked ribs on direct heat with Dreamland sauce, roasted Brussels and asparagus, and washed my car. Beautiful day! Ribs were good but not as good as time and indirect heat. Had Brussels sprouts at Longhorn Steaks last night…going to copycat that recipe!
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To finish up the spring breakout. Smash burger with Chuds SnakeBite Rub, american cheese, bacon, on home baked kaiser roll. Beans, Bush's Country Style. Dukes smothered on the roll before its went on the griddle.
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I did a Beautiful Marinara with some Buona (brand) Italian Sausages. Salad and a glass of Cabernet...
SheilaAnn May be familiar with Buona. They started out of the Berwyn/Cicero area of the Near West Chicago Burbs and then the South Side.
For those interested in cutting carbs, I found this pasta: Carbe Diem! I found it to be almost as good as regular pasta yet worth it because of far fewer carbs.
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I can’t seem to find the team cook thread, so I will just put my dish in here. I made the Cajun shrimp and sausage pasta. It turned out really good. I didn’t add the cayenne to keep it a little less spicy. But rest is pretty close. Both of us thought it had great flavor. Served with pull-apart garlic bread.
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